Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

Molecules

Denis N’Dri¹  Luca Calani¹  Teresa Mazzeo¹  Francesca Scazzina¹  Massimiliano Rinaldi¹  Daniele Del Rio¹  Nicoletta Pellegrini¹ 

[1] ¹Department of Public Health, University of Parma, via Volturno 39, 43125 Parma, Italy ²Department of Industrial Engineering, University of Parma, viale GP Usberti 181/A, 43124 Parma, Italy ^†These authors contributed equally to the work.

关键词: Solanum indicum L.;    phytochemical compounds;    total antioxidant capacity;    colour;    maturity stage;   

DOI  :  10.3390/molecules15107125

来源: mdpi

【 摘 要 】

Gnagnan (Solanum indicum L.) is a spontaneous plant widely distributed in Ivory Coast. During ripening stages, Solanum indicum L. presents different colours (green, yellow and red) and is reported to contain several albeit poorly characterized antioxidant compounds. This paper describes in detail the antioxidant profile (ascorbic acid, carotenoids and polyphenols), antioxidant capacity (FRAP test and Folin-Ciocalteau assay) and the colour changes of Gnagnan berries at different ripening levels. Ascorbic acid content was similar in green and yellow berries, but significantly lower in red ones. Red berries showed a higher content of carotenoids compared to green and yellow ones. Regarding polyphenols, several phenolic acids and flavonoids were found in all berries. The content of caffeoylquinic acids, caffeic acid, flavonol glycosides and naringenin was higher in red berries, while the content of p-coumaric acid and feruloylquinic acids was similar among the three colours. The FRAP assay increased with the ripening process, whereas total polyphenols were similar among berries. Significant differences were found for the colorimetric indexes among products of different degrees of ripening. The present results show the important role of the ripening stage in increasing the antioxidant content of Gnagnan berries.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.